Active Time

　　15 minutes

　　Total Time

　　3 hours

　　This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

　　

Ingredients

Makes about 12 cups

　　2 lb. dried black beans, washed, picked over

　　1 onion, halved

　　3 garlic cloves, peeled, lightly crushed

　　2 bay leaves

　　2 Tbsp. kosher salt

　　1 Tbsp. dried oregano

　　1 Tbsp. ground cumin

　　

Step 1

Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.

　　

Step 2

Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2–2 hours total.

　　

Step 3

Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.

　　

Step 4

Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.